Step by step recipe:
- 10 min.Spread or roll out the sweet crusty pastry and line the tart mould or tin with it. Be sure that the pastry is pushed well into the bottom.
- 5 min.Trim off any excess pastry, this can be used to make small tarts or cakes.
- 10 min.With a fork prick all over the base, to be sure that the pastry doesn't form bubbles while cooking.
- 1 hourSpread 200 g Almond cream or frangipane in an even layer approximately ½ cm deep.
Refrigerate for about one hour.
Preheat the oven to 200°C or 392°F.
- 20 min.Put the tart in the oven for about 20 minutes. Check that the tart does not blister (does not make bubbles) during this time. If that occurs, pierce them with a pointed knife.
The goal is to obtain a completely even flat tart base.
- 1 min.Remove from the mould and leave cool on a wire rack.
- 10 min.Peel and cut 2 bananas into fairly thin slices.
Make a ring of banana slices around the outside edge of the tart.
- 15 min.Peel and cut 2 kiwis into fairly thin slices. Make a ring of kiwi slices inside the ring of bananas.
- 20 min.Peel and cut ½ pineapple into thin slices.
Make a circle of pineapple inside the kiwi circle.
If possible, with a brush put a little apricot glaze on the fruits to prevent them oxidising and also give the tart an attractive finish.
Refrigerate until serving.
It's the fruit which makes the outer circle of the tart that you will use most of. So if you prefer pineapple for example, start with that, you will use much more than in the centre.
After Gaston Lenôtre.